Build-your-own burger sounds standard until you see the actual ingredient list here -- this is a step above the usual customization menu. Sternweiler opened the place with co-owner Josh Woodward on a Tuesday in late October 2011, coming off a run as executive chef at Duchamp, the since-closed progressive New American spot in Wicker Park.
The opening-week promotion wasn't just a gimmick either -- for every elk burger sold, the restaurant donated $2 to support Jordan Hoyt, a soldier and friend of Sternweiler's. Food critic Michael Nagrant's early review singled out the sheer range of patty options -- beef, pork, elk, lentil-brown rice, portobello, shrimp, and more -- as the real differentiator, and Time Out gave the spot four out of five stars. The concept liked itself enough to travel: a Boca Raton, Florida location later opened alongside a sister concept called Dandelion.
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